This is my final loaf for this week. I love to make different types of sandwich loaves as Sruti loves toasted bread, butter and sugar or jam. When I saw this semolina loaf at Sandhya’s space, I bookmarked it immediately. She had used semolina flour to make the bread, but she also mentioned that chiroti rava works well in the recipe. So for my first attempt, I used chiroti rava but I baked it in my Sunflame Oven and it took too long to bake and the crust was so pale, I didn’t want to post it. This bread has a nice crispy crust just like Artisan loaves but the crumb is so soft and tender. For the next trial I used my Morphy Richards to bake and it tuned out perfect. For the second trial, I didn’t have chiroti rava and so went with my regular rava. I ground it to fine consistency and used it in the recipe. The bread turned out to be on the rustic side. Not very smooth and shiny as Sandhya’s but it tasted delicious with an unique flavour.
As the base of the dough is semolina, the dough turns out sticky and doesn’t resemble bread dough. And it takes nearly 15 – 20 minutes of kneading. By the end of 10 minutes, you will feel the difference in the texture of the dough. I used the French kneading method to knead this dough and I could see the formation of gluten visibly. At first when I lifted the dough to bang on the counter, the dough broke, but after so much of folding and throwing, the dough fell on the counter as a long elastic dough. Do not hesitate to knead. If you feel that it is too sticky, use a dough scraper. I couldn’t show you the method I used to knead as I have to use both my hands. You can find so many videos on You Tube. It is quite easy and they have explained it so well in most of the videos I viewed. But if you have a stand mixer, think yourself lucky. Let your machine do the work. Anyhow, I loved the loaf so much. My daughter went crazy over it and has been asking me to make it again. But if you know me, I would never repeat a recipe again. Recipes are strictly for blogs. Once posted, I go in search of new recipes.. 🙂
Recipe Adapted From Sandhya
Semolina / Sooji – 3 1/4 cups
Water – 1 1/2 cups
Instant Yeast – 1 tsp
Sugar – 1 tbs
Salt – 1 1/2 tsp
Oil – 1/4 cup
Grind sooji to a fine powder.
Measure out 3 1/4 cups and take it in a bowl.
Add sugar, salt and yeast and mix well.
In the middle of the bowl add water and oil.
Mix with a spoon to form a loose, sticky dough.
Take it onto counter and knead for 15 minutes until the dough is elastic.
Place in a oiled bowl and set aside for 1 hour or until double.
Take it back to counter, and roll it into a rectangle.
Roll and pich the dough until it resembles a log.
Place the log seam side down in a greased loaf tin.
Cover and set aside until it reaches the to of the tin.
Preheat oven to 200C.
Brush the top of the loaf with milk and bake in oven for 35 – 45 minutes or until the top is golden.
Remove from oven and set aside for 5 minutes on a wire rack.
Carefully remove the bread from the tin and allow it to cool on wire rack.
Slice it up and enjoy.